This article is more than 5 years old. Information may no longer be current.
Whey protein before meals reduced blood sugar spikes in type 2 diabetes
Whey protein consumed prior to meals produced beneficial glucose-lowering effects in a small study of patients with type 2 diabetes, possibly offering an inexpensive option for glucose control, according to a study published in Diabetologia.
“Our findings suggest that whey protein may represent a novel approach for enhancing glucose-lowering strategies in type 2 diabetes,” Daniela Jakubowicz, MD, of the diabetes unit, Tel Aviv University, Israel, and colleagues wrote.
The small cross-over study of 15 participants comprised nine men and six women (mean age, 64.1 years) with well-controlled type 2 diabetes who were not receiving medication other than traditional sulfonylureas or metformin. Data was extracted from blood samples taken before and after a standard high-glycemic-index breakfast. Prior to that breakfast, participants ingested either a whey protein drink (50 g whey in 250 mL water) or placebo. After a 2-week washout period, the participants crossed over to the other arm of the study.
The post-meal blood samples were taken at 15, 30, 60, 90, 120, 150 and 180 minutes after completion. The sample at 180 minutes showed those participants who pre-loaded with whey protein had an overall 28% reduction in glucose levels as compared to the placebo groups (154±8.5 mmol/l vs. 213.6±13.8 mmol/l, respectively; P=.001). At the same time marker, whey intake produced higher responses in insulin (92,110±12,903 pmol/l vs. 44,995±6,626 pmol/l, respectively; P=.003) and C-peptide (526±42 mmol/l vs. 367±30 mmol/l; P=.0047).
Within the first 30 minutes of whey protein intake, participants showed a 96% higher level of insulin (7,491±1,023 pmol/l vs. 3,815±438 pmol/l; P=.0026), data showed.
Additionally, total glucagon-like peptide-1 (GLP-1) and intact GLP-1 were higher after whey protein intake (total GLP-1: 8,635±473 pmol/l vs. 3,576±416 pmol/l, P=.0001; intact GLP-1: 5,035±537 pmol/l vs. 1,264±183 pmol/l, P=.0001).
“The response of [intact] GLP-1 after a meal pre-loaded with whey protein has not been explored previously in individuals with type 2 diabetes,” the researchers wrote. “The significantly higher ratio between [intact] GLP-1 and [total] GLP-1 observed after whey protein may reflect reduced degradation of [total] GLP-1.”
According to a press release, the researchers suggest any brand of whey protein could be used, making this a potentially inexpensive option in glucose management. The researchers plan to conduct longer-term studies to examine if patients continue to benefit over time, according to the study.
Disclosures: This project was supported by the Israeli Ministry of Health and Milk Council.
Perspective
Back to Top
The concept of preloading with whey protein prior to a high glycemic meal for patients with diabetes based upon the amino acid stimulation of “incretins” is intriguing and has previously shown to improve glycemic excursion at subsequent meals (Am J Clin Nutr 2005 Jul;82(1):69-75). The cardiometabolic benefits of milk protein was nicely reviewed (Nutr Metab (Lond) 2013, 10:46) last year by McGregor and Poppitt, highlighting a large body of evidence supporting glycemic improvements with whey and casein supplementation. In this particular study, however, there is a question regarding the large amount of whey supplementation used. If applied clinically, then 50gm of whey protein would theoretically add 200 kcal to the meal which could add up quickly if used multiple times despite the “metabolic advantage” of protein’s thermogenic effects and likely negligible effect on overall energy balance. But, because we obviously want our diabetic patients to lose weight while still eating in a cardiometabolically healthful manner, we could argue that perhaps a meal without a high glycemic index or load and including quality protein, fiber and fat would be a better alternative and could also be in the form of a meal-replacement utilizing whey and casein.